CHORIZO AND MUSHROOM POTATO GNOCCHI

CHORIZO AND MUSHROOM POTATO GNOCCHI

These chorizo and mushroom gnocchi are a fantastic weeknight 20 minute meal. All you need to do is finely dice the ingredients for the sauce to a uniform size, sauté until rich and flavourful, then toss through pillows of potato gnocchi. Finished with grated parmesan cheese and finely chopped parsley.

20 minutes. Simple rustic cooking.

Serves 2.

Ingredients
1 pork chorizo
140g portobello mushrooms
1 packet gnocchi
3 sprigs parsley
1/3 cup shaved parmesan
1 sachet chilli flakes
1 large tomato (or 2 small)

Cook gnocchi
Fill 3/4 of a large pot with water; add a generous pinch of salt. Cover and bring to the boil. Once the water is boiling add gnocchi and cook for 2 minutes until the gnocchi floats to the surface then drain.

Prepare ingredients
Remove the skin off the chorizo and finely dice. Finely dice the mushrooms and tomato. Finely chop the parsley.

Cook sauce
Heat a large non-stick fry pan on a medium to high heat with a drizzle of olive oil. 
Sauté chorizo for 2-3  minutes. Add the mushrooms and sauté for 2 minutes. Add the tomato, a pinch of chilli flakes (to your taste) and HALF the parsley. Season 
with salt and pepper. Reduce to a simmer for 5 minutes. Remove from heat. Toss cooked gnocchi through.

To serve
Place gnocchi in bowls and top with the parmesan, remaining parsley and a drizzle of olive oil to finish.

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September 28, 2016 by Timothy Ryder
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